Perfect Lassi Recipe (Sweet & Salty)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Ingredients
- 2 cups plain yogurt (480 grams, I used plain whole milk yogurt)
- 3-4 tablespoons granulated white sugar (38-50 grams, adjust to taste)
- 3/4 cup water (6 oz, add more or less depending on preferred consistency)
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon rose water
- 5-6 saffron strands
- crushed pistachios (for serving, optional)
- 2 cups plain yogurt (480 grams)
- 3/4 teaspoon cumin powder (roasted cumin powder)
- 3/4 teaspoon kala namak (black salt)
- 3/4 cup water (6 oz, add more or less depending on preferred consistency)
- mint leaves (for serving, optional)
Method
- To a large bowl add plain yogurt (make sure it isn't sour), Then mix it well using a wire whisk until smooth.
- Add in the sugar, you can adjust the amount of sugar to taste. It will also depend on how sour the yogurt is.Again using a wire whisk, mix it well until the sugar is mixed well with the yogurt.
- Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Now using an immersion blender (or regular blender or the traditional mathani) blend everything together.
- Then add cardamom powder, rose water and few saffron strands. If you don't have saffron or rose water, feel free to skip. I will recommend keeping the cardamom for sure. Again, using your immersion blender, mix it all together until the lassi is all frothy on top.
- Pour into serving glass, top with saffron strands, crushed pistachios and serve!
- Add plain yogurt to a bowl and whisk it using a wire whisk until smooth.
- Add cumin powder and black salt (kala namak) and mix until it's well combined with the yogurt.
- Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Using an immersion (or regular blender or the traditional mathani) blend everything together. You want the lassi to be nice frothy on top.
- Transfer to serving glass, garnish with fresh mint leaves and serve. You can sprinkle some roasted cumin powder on top before serving.